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Southwest Smoked Chicken Rolls with Spicy Avocado Dipping Sauce

Appetizer. Can be prepared prior to party by frying them and then just reheat in the oven, for convenience."

Ingredients

Ingredients:
Cream Cheese Spread:
8 oz, cream cheese, room temperature
8 oz. Monterey jack cheese, divided in half
4 oz. can dice green chiles, with juices
1 cup cilantro, roughly chopped

Smoked Chicken:
4 boneless, skinless chicken breasts
2 cups mesquite chips, soaked for 30 minutes

Filling:
1 large, roasted, red bell pepper, medium dice
15 oz. can black beans, drained and rinsed
15 oz. can corn, drained and rinsed
1 tsp. salt
¼ tsp. black pepper
12 flour tortillas, burrito size
Canola Oil for frying

Spicy Avocado Dipping Sauce:
1/2 large, ripe avocado, diced
1/4 cup mayonnaise
1/4 cup sour cream
2 Tbsp milk
1 1/2 tsp white vinegar
1/8 tsp salt
1 Tbsp fresh parsley, finely chopped
1 Tbsp shallots, finely minced
1 clove garlic, finely minced or with a garlic press
Pinch of cayenne pepper


Instructions

For the spread:
1. Combine all the ingredients in the Cuisinart stand mixer and process until thoroughly combined. Set aside.

For the smoked chicken:
1. Have a charcoal grill ready at a medium heat; coals set on one side only.

2. Put the chicken on the grill, not over the coals, and place the soaked chips over the coals and close the lid. Smoke for about 40 minutes.

3. Remove the chicken and let rest for 5 minutes. Cut into ¼” strips. Set aside.

For the filling:
1. In a large bowl combine all ingredients, toss well and set aside.
Assemble:
1. Fill a Dutch oven with oil about ¼” deep and heat over medium-high to high until the temperature reads 375˚f.
2. Take the flour tortillas and heat in the microwave for about 30 seconds or until softened. Take 2 Tbsp. of spread and spread over the tortilla evenly. Sprinkle with some of the remaining cheese.

3. Place 2 to 4 strips of chicken in the center of the tortilla, top with ¼ cup of the filling. Roll up the tortilla, making sure the sides are tucked in. If desired, fasten with a toothpick.

4. Place one roll at a time in the hot oil, seam side down. Cook until browned about 3 to 5 minutes, turn and brown the other side. If it is cooking too fast or too slow, you may need to adjust the heat. Drain on paper towels. Serve immediately with dipping sauce. Enjoy!

Spicy Avocado Dipping Sauce:
1. Place all the ingredients in a Cuisinart stand mixer and process until well combined. Chill until ready to use.

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Servings

24

Nutritional Information
Per Serving

no nutrition information available